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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1 purple onion (small, cut into chunks)
- 1 red bell pepper (small, cut into chunks)
- 1 jar ragu pasta sauce (1 lb. 8 oz., Old World Style®)
- 8 oz. pineapple chunks in natural juice (1 can, drained (reserve 1 Tbsp. juice))
- 12 oz. grape jelly (1 jar )
- 20 oz. meatballs (1 package, frozen fully-cooked cocktail-size, thawed)
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Directions
- Heat olive oil in 12-inch skillet over medium-high heat and cook onion and red pepper, stirring occasionally, 4 minutes or until crisp-tender. Remove vegetables and set aside.
- Stir Pasta Sauce, reserved pineapple juice, jelly and meatballs into same skillet. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 10 minutes or until meatballs are done and sauce is thickened. Return vegetables to skillet. Stir in pineapple and heat through. Serve, if desired, over hot cooked rice.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium20mg1% |
| Potassium110mg3% |
| Protein0g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber1g4% |
| Sugars29g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium2% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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